Friday Find: “How Filipino Pitmaster Johneric Concordia Makes Some of the Best Barbecue in LA”

Monk: Johneric uses Filipino flavoring in a Cookshack smoker at The Park’s Finest BBQ in Los Angeles to produce some delicious barbecue to feed the locals in Angelino Heights in LA.

Description: At The Park’s Finest in LA, the cuts of meat used in traditional American barbecue meet Filipino seasonings and sauces to make dishes like coconut beef, timuay beef tri-tip, and a smoked and seasoned meaty beef short rib.

Linkdown: 3/3/21

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Ed Mitchell is back in the barbecue game as of this Friday, albeit not quite in the way that we’ve been waiting more than a year for. With the opening date of The Preserve up in the air, Ed and team have opted to open a “delivery only ghost kitchen” (previously referred to as a “pop up”) starting this Friday, March 5. Which is, of course, over a month after their original date to open this part of their business on January 22.

Let’s hope this goes smoothly because in a since-deleted reply The Preserve’s official Facebook account stated that they were not going to open until next year “after things cooled down” (I’m paraphrasing here). If that’s the case, then that is the latest setback in a series of setbacks for Mitchell whose original Raleigh restaurant in the Brier Creek area never came to fruition in the years since his Durham restaurant shuttered in 2015. I am rooting that their delivery business goes well, but would feel a lot better if they were still charging forward with opening a restaurant this year. Nevertheless, I hope Raleigh folks will support The Preserve in earnest starting this weekend.

Native News

Buxton Hall makes Eater Carolina’s list of best restaurants in Asheville

ICYMI

Non-Native News

J.C. Reid on barbecue-adjacent stews (paywall)

La Barbecue has collaborated with Zilker Brewing Co for a pilsner perfect for pairing with smoked meats

AGL’s Craft Meats is hoping to be the first to use traditional open-air smokers in LA County

Orlando Magazine has a feature on barbecue in their March 2021 issue

Friday Find: The Barbacoa Queen of Los Angeles

Monk: Barbakush is a story of hard work paying off, and this short documentary from Munchies’ Street Food Icons captures it beautifully. Petra Zavaleta and her husband and two sons started their street food and catering business in LA after feeling they weren’t getting paid enough in their previous jobs. Taking matters into their own hands, they began butchering and cooking whole lambs in their backyard in the traditional Poblano barbacoa method passed down from their parents and grandparents. But it took some time and failures before they built up a market for their food, which includes tacos made from homemade tortillas as well as consommé and lamb menudo made from all parts of the goat after being cooked over wood and maguey leaves coals in an underground oven. From the looks of it, it seems like the local community is certainly appreciative of Barbakush and shows up for them.

Description: Petra Zavaleta is the chef behind Barbakush, a street food operation that serves traditional lamb barbacoa in Los Angeles, by way of Puebla, Mexico. Petra, her husband, and her sons work together to create their lamb barbacoa, which is a true labor of love. They break down an entire lamb and build a traditional underground barbecue oven in their backyard. They serve their barbacoa on hand-made tortillas, and use every part of the lamb to create more dishes like consommé and lamb menudo. Petra, who learned this ancient method of butchering and barbecuing from her childhood in Puebla, is driven to succeed by doing things her own way. The goal of Barbakush is to bring this Poblano method of cooking to new horizons in LA.

Linkdown: 2/17/21

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Stay strong, Texas. It sounds awful out there but we’re all with you in spirit.

Native News

With Sam Jones BBQ opening in Raleigh, the local barbecue scene now looks to Ed Mitchell’s The Preserve

Bar-B-Q King is a wallet-friendly Charlotte cheap eat

Clarence appreciate post

Carolina Hurricanes to the Dallas Stars after the first of their two head-to-head wins last week

Non-Native News

Congrats to BBQ Tourist on 3 years!

He recently wrote up the best barbecue restaurants in Omaha on his blog

Edna Jane’s pitmaster Clay Blair grew up in Asheville; the restaurant, which is named in honor of Blair’s beloved grandmother, includes beef ribs and brisket, along with the signature Carolina pork spare and back ribs, and pulled pork shoulder served with pepper vinegar sauce.

The Soul Food Scholar weighs in on whether cornbread should have sugar in it

Adrian Miller also had a lengthy conversation with Boulder Weekly about his upcoming book Black Smoke

Big Bob Gibson review

The family-owned Original K&K Bar-B-Que is in Corsicana, TX

Heirloom Market makes this list from Eater Atlanta

Big Wayner with his spin on the Tik Tok Tortilla trend